Tony Zentgraf
Thai Coconut & Peanut Grilled Chicken will dazzle the senses of the flavors of Thailand cuisine. Lemongrass, Ginger, Shallots, Lime Juice, Coconut Milk and Peanut Sauce blend together to make a delicious combination of flavors.
Combining the classic aromatics with the sweet and creaminess from coconut milk and spiciness from the peanut sauce, will have you craving more!
Spice this dish up by sauteing some sliced Thai Chilis when you are cooking the aromatics or add your favorite chili sauce when you are eating.
Let’s Dive Into Flavor
In fact, if you like shrimp check out the Grilled Shrimp with Thai Coconut Peanut Sauce recipe. While it is similar, the quick marinade on the shrimp brings in elements of aromatics not found in this recipe. Give it a try!
Peanut Sauce
Typically in Thailand you won’t find the creamy processed peanut sauces that we have in the grocery stores in the U.S. Conversely, the texture of the peanut or satay sauces are chunkier and can have oil separation. The sauces are used mainly as a dipping sauce, in fact, the actual use of the peanut sauce in a dish is not that common.
That being said, brands in the stores have a nice balance of creaminess and spice. They blend well with coconut milk in a recipe. Even as a dipping sauce or even brushed on a grilled chicken skewer.
I really recommend that you give making your own Thai Peanut Sauce. Not only is it easy to make and gluten free too! But, in a pinch the bottled brand I like to use is House of Tsang Bankok Peanut Sauce it is gluten free and vegetarian.
Grilled Chicken in Thailand
Kai yang or Gai yang in Thai literally translates to grilled chicken. Street vendors and restaurants have their own variations on how they serve chicken, cut up and grilled.
Their recipes most likely vary from the marinade I used on the chicken thighs in this recipe but one thing that remains consistent is grilling the meat over charcoal.
Cooking over charcoal gives meats a smoky char that is not the same on a gas grill. It adds to the overall flavor as the sugarsin the marinade caramelize.
Satay vs Kai Yang
Grilled chicken in Thailand may bring to mind chicken satay. Satay translated means marinated bite size meat cooked on a stick.
Kai yang means grilled chicken. But satay marinades are different from the marinades found on other grilled chicken found on the streets of Thailand.
Satay is grilled over charcoal and basted with a sauce, it is usually served with a spicy ground peanut sauce. It is debated where satay comes from. Indonesia is thought to be the birthplace of satay. Thailand, Singapore and Malaysia all have their own versions of the dish.
There are chicken skewers in many cultures around the world but one thing that remains consistent is the love of grilling chicken and pairing with each country’s marinades or sauces.
I hope you enjoy this recipe for Thai Coconut & Peanut Grilled Chicken!
Thai Coconut & Peanut Grilled Chicken
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Marinade for Chicken Thighs
- 6-8 ea Chicken Thigh (boneless and skinless)
- 2 tsp Lemongrass minced
- 1 tbsp Ginger minced
- 2 tsp Garlic minced
- 1 tbsp Scallions minced
- 1 tsp Sambal Chili Paste
- 3 oz Pickled Ginger Juice or Seasoned Rice Vinegar
- 4 oz Light Soy Sauce (or 2 oz regular soy sauce and 2 oz water)
- ½ tsp Fish Sauce
- 2 tbsp Sugar
- 1 tbsp Chili Oil
Sauce Prep
- 2 tbsp Vegetable Oil
- 1 ea Large Shallot sliced or minced
- 1 tbsp Garlic minced
- 2 tbsp Ginger minced
- 1 tbsp Lemongrass minced
- 2 tbsp Scallions sliced
- 1 ea Juice of 1 Lime
- 2 oz Chicken Marinade reserved
- 8 oz Peanut Sauce
- 12 oz Coconut Milk
- 2-3 tbsp Cornstarch Surry (cornstarch and water)
- ¼ cup Thai Basil chiffonade
Garnish
- Scallions
- Crushed Peanuts
- Thai Basil
Instructions
Prepare the Marinade for the Chicken
- Trim the chicken thighs to remove any unwanted fat. (Can use bone in chicken thigh, or chicken breast if desired)
- Mince the lemongrass, ginger, garlic and scallions.
- Combine all ingredients and mix well to dissolve the sugar.
- Pour over the chicken thighs and marinate 4-6 hours. I like to use a zip top storage bag to marinate because the marinade is closer to the chicken when the air is compressed out of the bag vs. in a container.
- Reserve the marinade, the sauce recipe calls for 2 ounces.
- Grill the chicken until internal temperature is 175° for chicken thighs or 165° for chicken breast. The higher temperature for thighs gives it a better texture. Hold aside to let rest before slicing and adding to sauce or for service.
Sauce Prep
- Slice or mince the shallot.
- Mince the lemongrass, ginger, garlic.
- Slice the scallions & Thai basil.
Making the Sauce
- In a pan or wok, add the vegetable oil to the hot pan.
- Add the shallots, saute to caramelize. Try to avoid burning.
- Add the ginger, garlic, lemongrass and scallions. Saute to bring out the aromatics.
- Add the lemon juice and reserved marinade. Bring to a boil.
- Add Peanut Sauce and Coconut Milk Bring to boil.
- Simmer for a couple of minutes to allow flavors to come together.
- Thicken with cornstarch until sauce consistency.
- Cut the chicken and add to the sauce or plate chicken and sauce together.
- Serve with rice. Enjoy!
